Microwave-assisted enzymatic hydrolysis to produce xylooligosaccharides from rice husk alkali-soluble arabinoxylan

The prebiotic properties of xylooligosaccharides (XOS) and arabino-xylooligosaccharides (AXOS) produced from rice husk (RH) using microwave treatment combined with enzymatic hydrolysis were evaluated. The RH was subjected to microwave pretreatment at 140, 160 and 180 °C for 5, 10 and 15 min to obtain crude arabinoxylan (AX). Increasing microwave pretreatment time increased sugar content. Crude AX was extracted with 2% (w/v) sodium hydroxide at 25 °C for 24 h and used as a substrate for XOS production by commercial xylanases. Results showed that oligosaccharides produced by Pentopan Mono BG and Ultraflo Max provided xylobiose and xylotriose as the main products. AXOS was also present in the oligosaccharides that promoted growth of Lactobacillus spp. and resisted degradation by over 70% after exposure to simulated human digestion.

Synergistic Effect of Enzyme Hydrolysis and Microwave Reactor Pretreatment as an Efficient Procedure for Gluten Content Reduction

In this study, we assessed the effects of microwave irradiation of wheat gluten proteins as a pretreatment performed in a microwave reactor that could accurately control process parameters as a function of power and temperature, as well as comparing it with conventional heat treatment. The aim was to identify suitable combinations of partial enzymatic hydrolysis and microwave pretreatment parameters to produce gluten hydrolysates with reduced allergenicity and conserved techno-functional features for food application. FTIR analysis, and total and reactive SH group contents confirmed that the microwave-controlled heating can significantly change the secondary structure and conformation of gluten protein. The microwave treatment had the largest effect at 200 W and 100 °C, at which the content of gluten has been reduced by about 2.5-fold. The microwave pretreatment also accelerated the enzymatic hydrolysis of gluten, changing the kinetic profile. The apparent hydrolysis rate constants (k2) were 1.00, 3.68, 3.48, 4.64 and 4.17 min−1 for untreated gluten, and those pretreated with microwave power of 200, 400, 600 and 800 W, respectively. Compared to the heat treatment, it appeared that microwave specific non-thermal effects had a significant influence on the gluten structure and allergenicity and, in combination with the enzymatic hydrolysis, ultimately yielded protein hydrolysates with enhanced antioxidant and functional properties.

Effect of Microwave Pretreatment on Grindability of Lead-Zinc Ore

The influence of microwave pretreatment on grindability of lead-zinc ore was studied through comparison analysis on the changes of particle size distribution, percentage of below 0.074 mm, energy consumption, and other indexes of grinding products before and after microwave pretreatment in the ball milling process. The results showed that the grindability of lead-zinc ore was improved obviously by microwave pretreatment. The particle size distribution curve of the grinding products was obviously higher than that of the samples without microwave irradiation. The yield of size fraction below 0.074 mm was also improved in a certain degree. Pulsed microwave irradiation was more effective than continuous microwave irradiation when other microwave parameters were consistent. The comprehensive energy consumption of lead-zinc ore pretreated by different microwave parameters was lower than that without microwave irradiation under the same grinding fineness. The total energy consumption was down by 30.1% when irradiated for 15 s at 7 kW power, and it was lower than that without microwave irradiated. The results showed that pulsed microwave pretreatment was more effective in reducing the comprehensive energy consumption of grinding process for lead-zinc ore. And water quenching after microwave irradiation can improve the grindability and reduce the energy consumption of grinding for lead-zinc ore.

Thermally Assisted Grinding of Cassiterite Associated with Pollimetallic Ore: A Comparison between Microwave and Conventional Furnaces

We investigated the influence of microwave and conventional heating pretreatments on the grinding of cassiterite associated with pollimetallic ore. The minerals that exhibited a stronger microwave absorption ability crushed first, which is the main difference between the microwave and the traditional heating pretreatments. The distribution of Fe, Pb, Zn, and Sn increased in the fine size range (−0.425 mm). The Fe and Pb grades in the size ranges of −3.2 + 2 mm and −2 + 1 mm after the microwave pretreatment (6 kW, 1 min) were lower than those of the traditional heating (12 kW, 400 °C, 20 min), indicating that the microwave selective heating was beneficial for pyrite and jamesonite. The grade and distribution of Sn decreased significantly in the size ranges of −3.2 + 2 mm and −2 + 1 mm and increased in the size ranges of −0.425 + 0.15 mm and −0.15 + 0.074 mm. Microwave heating treatment promoted the grinding of sulfide ore and reduced the cassiterite overgrinding.